Wednesday, October 7, 2015

Rabbit in the oven - recipe (including photos)

  • one entire rabbit (approximately 1.5 kg)
  • 300 milliliters of white wine
  • 50 grams of pork fat
  • 3 spoons with olive oil
  • 2 laurel leaves
  • 2 potatoes
  • 1 small carrot 
  • 1 onion
  • 1 bulb of garlic
  • a few black pepper grains 
  • a few leaves of rosemary 
  • a few leaves of basil
  • half of a teaspoon with vinegar

Clean and then cut the rabbit into pieces. Put it in an oven tray and cover it with the onion, the carrot and the potatoes (all vegetables cleaned and chopped).

Puncture the meat of the rabbit from place to place and place inside the pepper, the basil, the rosemary, the chopped garlic and the chopped fat pork.

Mix the white wine with the vinegar and the olive oil, a few leaves of rosemary, laurel, some pepper and the salt. Pour the wine mixture over the rabbit in the tray.

Cover the tray with an aluminum foil and let it cook for 40 minutes at 180 Celsius degrees. Uncover the tray and let it cook for another 40-50 minutes or until the meat is tender.

It is very good with some tomatoe salad.





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